National Nachos Day | Cheesy Chili Nachos – The Foodie Patootie

National Nachos Day | Cheesy Chili Nachos

I had a small scare yesterday. Don’t worry, it was only for serious in the world of my food holiday blogging challenge. A coworker received an email from Lee Roy Selmon’s, a restaurant I wish I loved, that was encouraging him to come in to celebrate National Nachos Day, which coincidentally, is about the only thing I enjoy eating at Lee Roy Selmon’s. He immediately turned to me and said it was National Nachos Day and not National Doughnut Day like the doughnuts I brought into work for everyone indicated.

I was pretty certain that I was right, but with an email, and the fact that I’ve mixed up my days once before, I had a mini heart attack. But, all is well folks, and today IS National Nachos Day! Let’s dig in.

National Nachos Day | Cheesy Chili Nachos

My favorite nachos in the whole wide world are from Datz here in Tampa. They have a base of homemade potato chips (so much better than tortilla chips), chili, cheese, jalapenos, and a blue cheese drizzle, which I love and cannot have their nachos without even though I am not a blue cheese fan at all. That’s how good it is alongside all of the other goodies in the nachos.

I admit that I took the easy way out and used hot dog chili sauce instead of homemade chili, but I was so short on time when I was making this dish, and plus, the chili sauce is pretty good! I included cheese, chopped tomatoes, jalapenos (forgot them for the photo, remembered them for my mouth), and chopped parsley.

Also, I wanted to be lofty and make my own potato chips like Datz does, but obviously, as evidenced by my canned chili sauce, I wasn’t feeling particularly on point with this recipe. It doesn’t matter, though. The result is one awesome plate of cheesy, chili-ed, spicy nachos.

National Nachos Day | Cheesy Chili Nachos

Cheesy Chili Nachos

Ingredients:

  • Tortilla chips
  • Colby Jack cheese (I used about 1/2 cup for my dish)
  • 1 (10 ounce) can hot dog chili sauce (I used half for this dish and had half left over)
  • 1 plum tomato, chopped
  • Fresh chopped parsley, for sprinkling

Directions:

  1. Heat up hot dog chili sauce in a small saucepan over medium heat.
  2. Place tortilla chips on plate and top with chili sauce. Top with cheese. (Sometimes I also like to go back over the cheese and put on some more chili sauce.) Cook under a broiler until cheese has melted. Top with tomato and parsley, and if you remember, jalapeños!

2 Responses to “National Nachos Day | Cheesy Chili Nachos”

  1. Sage Grayson — November 7, 2014 at 2:58 pm

    Um, isn’t every day Nacho Day? 🙂 I make the best vegan nachos–extra guac, extra olives. Mmm!

    • Jennifer — November 8th, 2014 @ 9:06 am

      That sounds amazing!! I love guac!

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